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Pizza Rustica Little Italy

Pizza Rustica Little Italy is built on All Purpose Flour, Sugar, Cold Unsalted Butter Cut Into Bits, Olive Oil, and Lg Eggs Beaten Lightly. Serves 12. Scale it up or down for the number of people at the table.

Ingredients

• 3 cup
• 1/4 cup
• 1 stick
• 1/4 cup
• 9
• 3 lb
• 1/2 lb
• 1/2 lb
• 1/2 lb
• 1 1/2 lb
• 6
• 1/4 tsp

Method (preview)

1. 1

   In a large bowl combine the flour, sugar, and a pinch of salt, add the butter, and blend the mixture until it resembles meal.

2. 2

   Stir in the oil and 1/3 to 1/2 cup ice water, 1 tablespoon at a time, to form a soft dough.

3. 3

   Knead the dough lightly on a floured surface until it is smooth and chill it, wrapped in plastic wrap, for 30 minutes.

4. 4

   Halves the dough, roll half of it into a circle 1/8 inch thick, and fit it into a buttered 12 inch round baking pan, 2 inches deep, leaving a 1-inch overhang.

5. 5

   Chill the shell and the remaining dough.

6. 6

   In a very large bowl combine the eggs and stir in the ricotta, a little at a time until the mixture is blended well.

7. 7

   Stir in the prosciutto, the ham, salami, mozzarella, Romano and the pepper and combine the filling well.

8. 8

   Spoon the filling into the shell, roll the remaining dough into a circle large enough to cover the top of the pie, and arrange it over the filling.

9. 9

   Crimp the edges together firmly, brush the pie with the egg wash, and cut large slits in the top for steam vents.

10. 10

    Bake the pie in a preheated 350 degree oven for 1 hour and 15 minutes to 1 hour 30 minutes, or until the top is golden brown, and let it sit for 15 minutes.